Warm Salad of Steamed Salmon

1. 1

   Set up steamer by placing 2 inches water in large pan with cover and bring to a boil.

2. 2

   Meanwhile, mix chickpeas with scallions, lemon juice and zest, salt and pepper, tarragon leaves and 3 tablespoons extra virgin olive oil and allow to stand.

3. 3

   In a small bowl, mix plum tomatoes, olive paste, red wine vinegar and 1/4 cup extra virgin olive oil.

4. 4

   Allow to stand 10 minutes before using.

5. 5

   Place salmon pieces skin side up on steamer rack and place in steamer.

6. 6

   Cover and steam 3 to 4 minutes for medium rare, more if desired.

7. 7

   While fish is steaming, toss sunflower sprouts with ceci beans to dress.

8. 8

   Check for seasoning with salt and divide among 4 plates.

9. 9

   Remove hot salmon from steamer, place one piece on a plate, spoon 3 tablespoons vinaigrette around on each plate and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.